20 top food bloggers share their most popular mouthwatering meals

This savory chili recipe boasts lean ground turkey, a variety of vegetables, and most importantly, barley. The rich fiber content in barley makes it one of the best whole grains you can eat, while its chewy, nutty texture fills you up.

Directions:In a large pot, add barley and vegetable broth. Bring to a boil, cover and cook for about 30 minutes. While barley is cooking, chop all your veggies and prepare the sauce, beans, spices, etc. Set aside. Add olive oil, ground turkey, garlic and onion into a pan. Sauté over medium high heat until turkey is fully cooked. Once barley is cooked, add all the other ingredients, including the cooked turkey, to the pot. Stir and serve hot.

Chewy grains of farro are combined with savory mushrooms, slightly bitter fennel, and sweet slices of apple in this unique salad. Whether you serve this dish as an appetizer or a light lunch, you’ll appreciate its refreshing taste.

Directions:Rinse and boil the farro according to package directions. Cool to room temperature. Heat a skillet on medium high flame. Add 1 tbsp. olive oil. Sauté the mushrooms, turning occasionally until nicely browned and tender. Season with sea salt and remove from the pan. Season the apple vinegar with salt and pepper. Drizzle in the remaining olive oil, whisking continuously to emulsify. Taste and adjust seasonings. To serve, mound 1/2 c. of farro on each plate. Top with a handful of sliced apples and fennel. Drizzle on some of the dressing. Top with 3 slices of parmesan, 1/4 of the chanterelles and parsley. Drizzle remaining dressing around the plate, and hit with a few grains of a finishing salt and fresh ground black pepper.

Directions:In a small saucepan, bring 1 c. water to a boil. Add quinoa, cover and reduce heat. Cook until liquid is absorbed, about 12 minutes. Set aside to cool. In a bowl, whisk together the yogurt, tahini, lemon zest, a pinch of salt and pepper and chives if you have them. Cover and put in the fridge. In a blender or food processor, pulse carrots and parsley. Add green onion, garbanzos, sesame seeds, lemon juice, eggs, garlic cloves, coriander and cumin. Season with salt and pepper. Pulse until roughly combined, add quinoa, and pulse a few more times. Allow to set in fridge for an hour. Heat a nonstick pan over medium high heat with 1 tbsp. of the oil. Scoop the mixture out in about 2 tbsp. size portions, roll and flatten into patties. Sear them in a saucepan for about 3 minutes on each side, with a slight press of the spatula between to thin the patty a bit. Use the remaining oil when the pan becomes dry.

Even non-vegetarians will appreciate these juicy portobello mushroom burgers drizzled in lemon. The recipe calls for a handful of simple ingredients that come together for a light, yet satisfying, meal.

Directions:Preheat oven to 350 degrees. Place all ingredients in a disposable plastic bag and gently move everything around so the seasoning is evenly distributed over the mushrooms. Take mushrooms out and put on a lined cookie sheet. Cover loosely with foil and place in oven, baking for 30-40 minutes or until soft and cooked through. Assemble your burger.

On a chilly morning, a piping hot bowl of oatmeal is a tasty way to kick off your day. This breakfast of champions, flavored with spices like cinnamon and nutmeg, tastes just like a liquid pumpkin pie—but healthier!

Directions:In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin and chia seeds. Heat over low-medium heat for about 5-7 minutes, stirring frequently. Add in the spices and vanilla, and heat for another 5-7 minutes, stirring frequently. Pour into a bowl and add toppings.

Cheesy, greasy nachos are typically a guilty late-night craving, but this recipe transforms them into a tasty and nourishing snack. The trick is to cut calories by using organic, real corn tortilla chips and substituting fat-free sour cream for the original. Adding fresh veggies, like red onions and cherry tomatoes, also helps!

Directions:Heat the beans over medium low heat and stir in the taco seasoning. Assemble the chips, onions, beans and cheese on a baking sheet covered with foil. Bake the nachos in an oven at 350 degrees, for about 5-10 minutes (until the cheese is melted and bubbling). While the nachos are baking, chop the cherry tomatoes. Pull the nachos out of the oven, and let cool slightly. Top with sour cream and diced tomatoes.

Spaghetti squash, which is loaded with omega-3 and omega-6 fatty acids, is the all-star ingredient in this veggie sauté. While this blogger planted her own, you can easily pick one up at your local grocery store.

Directions:Begin by preheating an oven to 350 degrees. After halving the squash and deseeding it, place it on a greased baking sheet and bake for 30 minutes. Heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Cook for 10 minutes, or until the vegetables are tender, adding your spinach last to wilt. Once your spaghetti squash is cool, use a fork to scrape the flesh out into a large bowl. Toss with the nutritional yeast, hummus and spices. Top with the sautéed vegetables. For garnish, use the chopped basil leaves.

This vegetarian-friendly eggplant stew is the ultimate comfort food, both hearty and nutritious. Prepared with coconut milk and curry seasoning, each bite is packed with intense flavor. Garnish the dish with plain yogurt, coconut, and salty peanuts or cashews.

Directions:Preheat oven to 350 degrees and line a baking sheet with foil. In a mixing bowl, mix together the soy sauce, rice vinegar, sesame oil, garlic and ginger. Cut the pieces of chicken widthwise into 3 pieces. Turn the narrow side of each piece to face you, and put 1 or 2 chunks of scallions on the edge closest to you. Roll up the chicken and scallions like a jelly roll, using a toothpick to secure. Repeat with remaining chicken and scallions, and place in marinade. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove chicken from the refrigerator, arrange on baking sheet and pour remaining marinade over the chicken. Bake for 10-15 minutes until the chicken is cooked through. Serve with sauce spooned on top.

This beautiful dish, with its elegant ribbons of zucchini and squash, swaps out carb-heavy pasta noodles for vegetables. Top it with a sprinkle of crunchy walnuts and cheese for a presentation that will blow away your dinner guests.

Directions:Cut the ends off the squash and zucchini. With a conventional hand peeler, peel the squash long ways into ribbons. Set them aside in a bowl. In a skillet, heat up a few tbsp. olive oil and proceed to sauté the garlic and shallots. Once softened, add corn kernels to the pan and sauté for about a minute or two. Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Once the squash and zucchini have cooked a couple minutes, add the walnuts, lemon zest, herbs, salt and pepper. Toss together. Serve with cheese on top.

Directions:Preheat oven to 350 degrees. Combine all ingredients in a large bowl, mixing well until batter is evenly blended. Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart. Bake cookies for 10-12 minutes. Allow to cool.

This warm autumn salad is anything but green and leafy, though it is very healthy! The recipes calls for veggies that tend to sweeten during the cooking process, like roasted butternut squash and red onion.

Rather than simply topping her French toast with blueberries, this blogger blended the antioxidant-rich fruit into the batter. Her innovative take on this breakfast item, which includes coating the bread in egg whites, ensures that it’s a totally healthy choice. You can even experiment on your own using different fruits, like peaches or mangoes.

Directions:In a blender or food processer, blend together the egg whites, orange juice, vanilla, honey and blueberries. Soak bread slices in the mixture, at least ten seconds per side. Spray a griddle or skillet with nonstick spray. Over medium high heat, cook the slices a couple minutes per side, or until each side is golden brown.

Oily potato chips, which are often laced in unhealthy trans-fats, are an addicting snack, but this blogger has found a clever way to make chips healthy! She coats zucchini slices in cornflake crumbs to serve up an equally crispy, but far more nourishing, alternative.

This savory chili recipe boasts lean ground turkey, a variety of vegetables, and most importantly, barley. The rich fiber content in barley makes it one of the best whole grains you can eat, while its chewy, nutty texture fills you up.

Directions:In a large pot, add barley and vegetable broth. Bring to a boil, cover and cook for about 30 minutes. While barley is cooking, chop all your veggies and prepare the sauce, beans, spices, etc. Set aside. Add olive oil, ground turkey, garlic and onion into a pan. Sauté over medium high heat until turkey is fully cooked. Once barley is cooked, add all the other ingredients, including the cooked turkey, to the pot. Stir and serve hot.

Ever order dinner at a restaurant and wish you could make it at home? This blogger tried the delicious lettuce wraps at chain restaurant P.F. Chang’s, but she recreated a healthier version that cut down on the original’s salt and oil content.

Directions:Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a bowl. Microwave for 20 seconds, then stir until smooth. Add to skillet and stir to combine. Add green onion and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Mushy greenish-brown lentils, which are rich in minerals and renowned as an amazing source of cholesterol-lowering fiber, may not be your first choice at the dinner table. Thankfully, this blogger makes the legumes taste exceptionally appetizing by simmering them in spices like anise, cumin, and paprika.

Directions:Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften. Add the lentils and stir to coat with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils. Stir in the stock and spices, increase the heat to high and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.

Baked goods are typically a high-calorie indulgence, but since these pumpkin chocolate chip muffins are made with unsweetened applesauce, egg whites, and stevia sweetener, feel free to dig in! These muffins also have an added 9 grams of protein, making them the perfect energizing snack.

Directions:Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. Mix wet ingredients together in another bowl. Add the wet mixture to the dry and stir until blended. Scoop batter into a sprayed muffin tin. Bake for 15-16 minutes.

An apple a day keeps the doctor away, but sometimes, you just want dessert! Try this gluten-free apple oatmeal crisp to appease your sweet tooth. This blogger kept the dish as healthy as possible by cutting down on sugar and leaving on the apple skin for extra fiber.

Directions:Preheat oven to 350 degrees. Place apples in a saucepan with apple juice and mulling spices. Heat on high until boiling, then turn heat down and simmer for 15-20 minutes. While apples are simmering, prepare topping. In a bowl, combine remaining ingredients with a fork until well mixed. After apples are done, remove them with a slotted spoon, and divide into 4 individual ramekins. Divide topping amongst ramekins and sprinkle on top. Bake for approximately 20 minutes, or until topping is crispy.

Directions:Snap the ends off of asparagus and slice horizontally through the center of each spear, creating two thin slices. Slice again vertically to create pieces about 2 inches long. Blanch spears in boiling water for 30 seconds. Heat 2 tbsp. olive oil in a cast iron skiller. When oil is hot, arrange potatoes in a single layer in the skillet. Let cook for 3 minutes, then flip. Add salt and pepper, and cook for 2 more minutes until brown. Drain on a paper towel. Arrange crispy potato slices on a plate and top with asparagus. Crack an egg into the same skillet and cook for one minute, or until the egg white is set. Slide the egg on top of your plate. Add a sprinkle of salt, marash chili and a drizzle of olive oil. Repeat with the remaining egg.

Directions:Preheat oven to 400 degrees. Peel, de-seed and cube butternut squash. Toss squash with a bit of oil and salt, then spread evenly on a sheet pan. Roast for 45 minutes or until soft, stirring once during cooking. Transfer cubes to a large mixing bowl and mash with a fork. Set aside to cool. Dice onions and sauté until brown and soft. Add beans and cook for a minute or two until warmed. Transfer beans and onions to squash bowl, then season with spices and salt. Spread enchilada sauce on the bottom of a 9x13 glass baking dish. Scoop squash filling evenly onto tortillas and then loosely roll. Place filled tortillas seam side down in the dish. Top tortillas with remainder of the enchilada sauce. Bake uncovered for 30 minutes at 350 degrees.